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A white plate filled with mini egg muffins garnished with chopped parsley, with one muffin cut open to show the inside. A few sprigs of parsley decorate the plate.

Cottage Cheese Egg Bites

Print Recipe
Cottage cheese egg bites are creamy, protein-packed, and beginner-friendly. Made with eggs, cottage cheese, bacon, and cheese, they’re ready in just 30 minutes. Perfect for meal prep, brunch gatherings, or on-the-go breakfasts, these mini bites reheat beautifully and can be customized with veggies or different cheeses.
Course Appetizer, Breakfast
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat
Keyword easy, high protein, kid-friendly, meal prep
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 24 mini egg bites
Calories 84
Author Gina Dickson

Ingredients

  • 7 eggs large
  • ¾ cup bacon bits cooked or crumbled cooked bacon
  • 1 cup cottage cheese
  • 1 cup Colby Jack cheese shredded
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Cooking oil spray

Instructions

Preheat the Oven

  • Set oven to 325°F (163°C).
  • Spray a 24-cup mini muffin pan with cooking oil.
    Cooking oil spray

Make the Egg Mixture

  • In a medium mixing bowl, whisk the eggs until smooth.
    7 eggs
  • Add the bacon bits, cottage cheese, shredded Colby Jack cheese, salt, and pepper.
    ¾ cup bacon bits, 1 cup cottage cheese, 1 cup Colby Jack cheese, ¼ teaspoon salt, ¼ teaspoon black pepper
    A mixing bowl containing beaten eggs, cottage cheese, shredded cheddar cheese, crumbled bacon, and black pepper, with a whisk resting inside.
  • Stir until everything is evenly combined.
    A white mixing bowl contains beaten eggs with visible bits of cheese and meat, being whisked with a light blue-handled whisk on a white surface.

Fill Muffin Pan

  • Pour the egg mixture into a large measuring cup with a spout.
  • Evenly fill each muffin cup with the mixture. (Tip: Stir the egg mixture a couple of times while pouring to keep the bacon and cheese evenly distributed.)
    A white speckled silicone mold tray filled with yellow liquid mixture sits beside a glass measuring cup containing more of the same mixture on a white surface.

Bake the Egg Bites

  • Place the muffin pan on the upper rack of your oven.
  • Bake for 23 to 25 minutes, or until the egg bites are set, lightly golden on the edges, and a toothpick inserted in the center comes out clean.

Cool and Serve

  • Let the egg bites cool for a few minutes.
  • Gently remove them from the muffin pan while still warm to prevent sticking.

Notes

Storage and Reheating
  • Fridge: Once the bites have cooled completely, tuck them into an airtight container and refrigerate for up to 4 days.
  • Freezer: Once cooled, freeze in a single layer, then transfer to a bag. Keeps 2 to 3 months. Press out as much air as possible to prevent freezer burn.
  • Reheat: Microwave 15 to 20 seconds for quick breakfasts, or reheat in a 325°F oven for 8 to 10 minutes for the best texture. From frozen, add a few extra minutes or thaw overnight in the fridge for the best results.

Nutrition

Serving: 1mini egg bite | Calories: 84kcal | Carbohydrates: 3g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 234mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 136IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 0.3mg
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